How to make Chongqing pickled fish

Food is the most important thing for people, so a healthy body is of course inseparable from nutritious and delicious food. Chinese food pays attention to color, aroma and taste. If you want to eat delicious food, good cooking skills are of course indispensable. Today I will introduce the cooking method of Chongqing pickled fish to friends who like cooking!

1. Kill and clean a fresh grass carp; wash away the black film inside the abdomen.

2. Use scissors to cut off the fish fins.

3. Make a horizontal cut across the fish neck, cutting down to the fish bone.

4. Then make a deep cut along the fish's spine, close to the fish bones, with the blade of a knife.

5. Go back to the fish neck and use the blade of the knife to peel off the fish meat in the front.

6. Then hold the blade at an angle of 15-20 degrees to the fish body, close to the fish bones, and slice the fish meat from the fish.

7. Turn over and repeat the same action once to remove the clean fish meat from both sides.

8. Remove the fish head, slice it in the middle, remove the teeth and wash it.

9. Chop the fish bones into pieces about 2 cm long

10. Cut the fish meat into slices diagonally along the direction of the tail. If the fish meat is not thick enough to be sliced ​​into large pieces, you can cut it into butterfly-shaped slices.

11. Sliced ​​fish fillets.

12. Place the sliced ​​fish in a large bowl.

13. Add a little salt, pepper, egg white, chicken essence and water starch to even out the flavor.

14. Rinse Sichuan pickled cabbage and chop it into small pieces. Cut the green onion into sections, chop the chives, and mince the garlic. Cut the dried chili into small pieces.

15. Heat the pan, add oil, and put the ginger slices and peppercorns into the pan and fry.

16. Add sauerkraut and pickled peppers, stir-fry until fragrant. Stir-fry until the surface of the sauerkraut is dry and oil is released.

17. Add a small spoonful of red oil bean paste and continue stir-frying for a while, add enough bone soup or water to boil the sauerkraut until it is fragrant and the leaves become soft.

18. Put the fish head and fish bones into the pot, add a few pieces of scallion, bring to a boil over high heat, skim off the foam, then turn to medium-low heat and cook for about 10 minutes. Add appropriate amount of salt and chicken essence according to the saltiness of the soup.

19. Pour into a suitable sized soup pot and keep it on the stove. (The purpose of changing the pot is to cook the fish fillet directly in the pot, and then serve the pot and vegetables together, to protect the fish fillet from being broken as much as possible.)

20. Turn the heat to low, pick up the fish fillets one by one with your hands, and place them flat in the pot. Then turn on medium heat to boil the fish soup again. You can use a spatula to gently press the upper layer of fish fillets down into the soup, so that they will cook faster. When the fish fillets turn white, remove the pan from the stove and set aside. Sprinkle scallions, garlic and dried chili peppers on the fish fillets.

21. Take a clean iron pan, heat it up, pour in an appropriate amount of peanut oil, heat it until it is 100% hot, then pour it on the dried chilies and garlic.

I have introduced Chongqing pickled fish. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.